Profession kosher butcher

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Kosher butchers order, inspect and buy meat to prepare it and sell it as consumable meat products in accordance with Jewish practices. They perform activities such as cutting, trimming, boning, tying, and grinding meats from kosher animals such as cows, sheep and goats. They prepare kosher meat for consumption.

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Personality Type

Realistic
/ Conventional

Knowledge

Animal anatomy for food production

The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.

Warm blooded animal organs

The difference between white and red organs of warm blooded animals and their position in the body. A white organ can be the stomach, red organs can be the heart, the liver, or the lungs. The norms to treat these organs properly.

Food storage

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Kosher meat

The preparation and types of meat consumable according to Jewish laws such as meat from chickens and cows.

Cultural practices regarding animal parts sorting

The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.

Skills

Trace meat products

Take the regulations regarding the traceability of final products within the sector into account.

Apply requirements concerning manufacturing of food and beverages

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

Follow an environmental friendly policy while processing food

Assure an environmental-friendly policy when working with natural resources like meat, fruits and vegetables. This means handling resources in the most efficient and nature-friendly way while trying to minimalise pressure on the ecosystem.

Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of -18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.

Tend meat packaging machine

Use machinery to package meat products under modified atmosphere, extending its shelf life.

Ensure sanitation

Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

Tend meat processing production machines

Operate production equipment and tools to process meat and meat products.